1-First, crush 24 cookies into coarse crumbs using a food processor or by rolling a pin over them in a resealable bag this gives you that perfect base for your crust.

2-Mix the crumbs with 4 tablespoons of melted butter until it’s all combined, then press it evenly into the bottom and about one inch up the sides of a 9-inch springform pan.

3-Pop it in the freezer while you work on the filling to help it set.

4-Next, in a large bowl, beat 24 ounces of softened cream cheese with 2 cups powdered sugar, 2 teaspoons vanilla extract, and 2 teaspoons lemon juice using an electric mixer until it’s super smooth.

5-In another bowl, whip 1 ½ cups heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep it fluffy.

6-Divide the filling into two parts and fold 1 cup puréed fresh strawberries into one portion for that fruity layer.

7-Layer the strawberry filling over the frozen crust and smooth it out, then add the plain filling on top and smooth again.

8-Cover the whole thing with plastic wrap and freeze for at least 4-5 hours, or overnight if you can wait it’ll be worth it!

9-Once frozen, remove from the pan, coat with the strawberry crunch topping made from crushed cookies, melted butter, and freeze-dried strawberries, and freeze again until you’re ready to serve.

10-For the variation, try layering the filling into sugar cones with fresh strawberries for fun cheesecake chunks it’s a hit with kids and makes pumpkin cheesecake lovers think of new twists!